Clay Saucer for 22.5" WSM?


 
D

D Jennings

TVWBB Fan
For years I've stopped using water in the water pan of my 18.5" WSM. Instead I foil the pan and got a 16" clay saucer from Lowes, foiled that also and set it on top of the water pan. If anyone has done the same mod to a 22.5" what size saucer and where do you find it. The largest my Lowes has are 16".

Thanks
 
Yes I have gone with a clay saucer in my 22, I found a 18" in a local nursery here in Bucks County pa. fits fine and works fine. havent done enough with it yet to know if ,clay saucer is better or foiled pan or pan with water, too many choices too many different opinions from people, just gonna try it all myself, so far the clay saucer has done me well.
 
I use a 12" in my 18 1/2", with a Brinkmann charcoal pan, and a 16" in my 22 1/2" WSM. As Dante mentioned, a larger one will fit, if you can find it.

Bob
 
Can someone explain the purpose of the clay dish over using water. I thought the water was for regulating temp and also adding moisture to whatever you were cooking. I would love to cook without it to avoid clean up. I have also heard about sand and other items. I know this debate has probably been argued somewhere on this site can some one point me there.
 
Water or clay saucer, both serve the same purpose - heat deflection for indirect cooking. Water pans in smokers are not designed to add moisture to the cooking environment. If they do it just happens to occur, and not the intended purpose.

In my WSM user guide it notes the purpose of water is to act as a temperature regulator, providing a shield of the food from the direct radiant heat of the heat source.
 
I just left the water pan in the 22.5, filled it with fire bricks I had from another project and covered it in foil.
 
I purchased an 18" one in either HD or LOW, forget which. I foiled it and added a few washers to the lower strap bolt for a tighter fit and tossed the water pan, so I just use the pot.............................d
 
I use a 16 inch Lowe's clay saucer, foiled, inside the water pan. This takes the direct heat off of the clay, and also allows me to foil the top of the water pan, giving me the double benefit of the hot air inside of the water pan as well as the clay saucer heat sink. If I am doing a "hot" cook (ie turkey), I just use the empty foiled pan method and leave the clay saucer out. On those shorter cooks, the heat loss is far less significant, and since the temps are higher anyways, recovery time is very short.
 
You must log in or register to reply here.

 

Back
Top